Creamy Scallops and Shells

Nutrition Facts

Serving Size 3 OZ

Calories 265

Calories from Fat 0.3

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 10.3g

16%

Sat. Fat 4.3g

- - -%

Trans Fat 0.2g

Cholesterol 33.1mg

- - -%

Sodium 639.2mg

28%

Amount/Serving

%DV*

Tot. Carb. 27g

Dietary Fiber 1.4g

Sugars 3.6g

Includes 0.3g Added Sugars

Protein 15.8g

Vitamin D - 0.2mcg - 0%

Calcium - 105.9mg - 11%

Iron - 1.3mg - 17%

Potassium - 317.1mg - 7%

INGREDIENTS: SCALLOPS (scallops), ALFREDO SAUCE (skim milk, cream, parmesan, romano & cheddar cheeses (pasteurized milk, cheese cultures, salt, enzymes), water, whey, canola oil, modified food starch, palm oil, contains 2% or less of the following: natural flavor, salt, sugar, spice, xanthan gum, sodium poly phosphates, sodium citrate, DATEM, and mono and diglycerides. Contains: milk ), Shells (SHELL MACARONI (semolina (wheat), durum wheat flour, niacin (vitamin B3), ferrous sulfate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid. contains wheat ingredients.), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil)), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), SAUTERN COOKING WINE (sauterne wine, salt, potassium sorbate (to preserve freshness), potassium metabisulfite (to protect color). contains sulfites. ), GARLIC PEELED, PARSLEY FLAKES (parsley flakes. )

ALLERGENS: Milk, Fish, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.